Print Recipe

Zucchini-Carrot Muffins

Moist and sweet zucchini and carrot muffins. These muffins are packed with veggies and truly are a "healthy" snack, breakfast or dessert!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 1 cup almond flour
  • ¼ brown rice flour
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • cup melted coconut oil
  • cup date syrup or liquid sweetener of your choice
  • 1 flax-seed egg 1 tablespoon ground flax-seed combined with 3 tablespoons water
  • ½ cup grated carrots 1 medium carrot
  • ½ cup grated zucchini 1 medium zucchini
  • ½ cup raisins


  • Preheat oven to 350 degrees.
  • Prepare with paper liners, a 24 count (1½ inch) mini muffin tin.
  • In a medium bowl, sieve or mix together the flours, salt, baking powder, baking soda and cinnamon.
  • In a separate medium bowl, whisk together the oil, syrup and egg.
  • Add the dry ingredients and mix until just combined. Mix in the grated carrots, zucchini and raisins.
  • Using a small ice cream scoop, fill the prepared muffin cups ¾ full with the batter and bake until light golden, about 20 minutes.
  • Cool and enjoy!